This tender, juicy pork is bursting with the bright flavors of lemon and oregano, complimented by cool and creamy tzatziki sauce.
Grilled Pork Souvlaki Skewers with Tzatziki Sauce
Course: Grilled, Main CoursesCuisine: GreekDifficulty: Medium6
servings1
hour12
minutes300
kcal12
hoursThis tender, juicy pork is bursting with the bright flavors of lemon and oregano, complimented by cool and creamy tzatziki sauce.
Ingredients
- Marinade
1/2 cup extra virgin olive oil
1 tsp Cavender’s Greek Seasoning (optional, but good to use)
2 shallots, finely chopped
3 cloves garlic, minced
4 tbsp freshly squeezed lemon juice
2 tbsp red wine vinegar
2 tsp dried oregano
1 tsp kosher salt
1 tsp freshly ground black pepper
1/4 tsp sugar
- Meat
2 lbs boneless pork tenderloin, trimmed of silver skin and excess fat, cut into 1-inch cubes
wooden skewers, soaked for 30 minutes
- Tzatziki
1 container / 17.6 oz plain Greek yogurt (recommended Fage)
3 tbsp olive oil
2 tbsp finely chopped fresh dill
1 English cucumber, peeled
1 lemon, juiced
1 tsp salt
1 tsp freshly ground black pepper
2 tsp red wine vinegar
1 clove garlic, minced
- For Serving
warm pitas
sliced red onion
sliced tomatoes
chopped romaine lettuce
Directions
- Mix all marinade ingredients together in a small bowl.
- Place pork cubes in a resealable freezer bag, pour in the marinade.
- Seal the bag, toss to coat pork evenly with marinade.
- Open the bag, then reseal, removing as much air as possible.
- Place pork in the refrigerator for 8-12 hours.
- When read to grill, drain the pork cubes from the marinade and thread them onto soaked wooden skewers.
- Grill pork skewers over medium heat until they are browned on all sides and cooked through (about 12-15 minutes, turning a few times during cooking).
- Remove the skewers to a plate and allow to rest for a few minutes.
- While the pork rests, grill the pitas until lightly browned on both sides (about 1 minute per side).
- Serve pork souvlaki skewers with the grilled pitas, tzatziki sauce (recipe below), lettuce, tomato, and onions.
- Enjoy!
- Tzatziki Sauce
- Grate the peeled cucumber onto a plate with the larger side of a box grater, make sure you squeeze out all of the juices from the cucumber or the tzatziki will be runny.
- Place Greek yogurt in a bowl.
- Combine the yogurt with the cucumber and all remaining ingredients.
- Blend thoroughly.
- Resting period: place in refrigerator for a minimum of 4-6 hours, preferably overnight.
- Serve with Souvlaki, gyros, pita chips, etc.
Notes
- The perfect side dish to this meal is my Lemon and Garlic Roasted Potatoes. The flavors are very complimentary to this dish.
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